| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 4 | Chicken breast halves | |
| 1 | cn | (8 oz) blue plums |
| 1 | tb | Margarine |
| 1 | tb | Brown sugar |
| 1/8 | ts | Cinnamon |
| 1/4 | c | Dry sherry |
| 1/4 | Lemon ; juice of | |
| Mashed plums | ||
| 1 | ts | Cornstarch; mixed with |
| 1 | ts | Water |
| 3 | tb | Flour |
| 1 | ds | Cayenne |
| Salt & pepper | ||
| 1/2 | ts | Paprika |
| 2 | tb | Margarine |
| 1/4 | c | Dry white wine |
| Rice |
INSTRUCTIONS
Debone, skin and cut into pieces: 4 chicken breast halves. Pit an 8 oz. can of blue plums & mash in half their juice. Heat 1 Tbs margarine, brown sugar, cinnamon, sherry, lemon juice, and mashed plums in saucepan. Bring this to a boil and thicken with 1 ts. cornstarch mixed with 1 ts. water. Set aside. Toss chicken pieces flour, cayenne, salt, pepper, and paprika. Brown chicken in 2 tbs. margarine. Add dry white wine, cover & simmer 5 minutes. Add the plum sauce and simmer uncovered 15 minutes. Serve with rice. Posted to JEWISH-FOOD digest by Leatrice Spevack <leatrice@interlog.com> on Sep 18, 1998, converted by MM_Buster v2.0l.
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